Sausages with sticky onion gravy

Sausages with sticky onion gravy

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(55 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
A classic British recipe, cooked to perfection

Nutrition and extra info

Nutrition:

  • kcal413
  • fat31g
  • saturates12g
  • carbs22g
  • sugars10g
  • fibre3g
  • protein14g
  • salt3.24g
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Ingredients

  • 400g pack 14oz sausages
  • 1 batch Basic sticky onions (see recipe underneath)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp plain flour
  • 1 sprig thyme, leaves picked

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 400ml beef stock
  • splash Worcestershire sauce

Basic sticky onions

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 12 medium onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.

  2. For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

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Comments, questions and tips

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ilonaren
13th Dec, 2016
5.05
Great recipe! Easy to make and tastes delicious.
Pumpkinlover
18th Nov, 2016
Used shallots from the garden instead of onions and they needed no sugar, they were wonderfully sweet after a very low cook for 30 mins
Annabellenolan
22nd Oct, 2016
5.05
Love this recipe, so delicious. To speed things up and avoid making the batch of onions I just cut the ingredients in 3. I also chucked the sausages into the same pan as the onions straight after adding the sugar and let it all cook together before continuing with the rest of the recipe. Worked perfectly and took less than 40 minutes in total.
bkecky
20th Oct, 2016
5.05
A complete winner - loved the gravy but it is quite time consuming making the onions. Worth the wait though!
leighweight24
19th Oct, 2016
Am I being completely dense or does this recipe make NO sense? Everyone one is saying to do step 2 first, but in order to do step 2 you need to be adding the onions from step 1? So surely you would do step 1 first? I'm pretty sure it shouldn't be this difficult!
ladyruskin
2nd Dec, 2016
The onions added in step one are made in step two (if that makes sense). Not very clear but i assume it's because the onions make 3 batches so you don't always have to make them to follow the recipe.
Cakeordeath7
4th Jul, 2016
Decent basic gravy. Added some wholegrain mustard, cider vinegar (goes amazingly with pork sausages) and a splash of red wine to give it more depth. Have the onions on a really low heat or otherwise they blacken before turning really sweet.
CailinLondon
6th May, 2016
2.55
Tasty gravy
RuthTMoore
8th Jul, 2014
hye
mavrakakis
31st May, 2013
Makes boring gravy a thing is the past!

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